When chocolate is melted, it may stay soft at room temperature unless it is heated to a specific temperature that allows it to harden, in a process called tempering. (See our directions.) If you decide not to temper the chocolate, simply melt it and dip the pretzels. Then freeze the dipped and coated pretzels to set the chocolate, and remove them shortly before serving. To dip the long, skinny rods, place melted chocolate in a slim glass, and dip in one end up to 2 1/2 or 3 inches.